Escalibada (Grilled Vegetables)

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Title: Escalibada (Grilled Vegetables)
Yield: 4 Servings
Categories: Appetizers, Spanish, Vegetables


2 Red bell peppers
2 Green bell peppers
2 md Eggplants
4 md Tomatoes

1 tb Parsley, chopped
1/4 c Olive oil
2 tb Vinegar
1 Garelic clove, minced

Grill the peppers over moderate heat on the barbecue. Pierce the
skin of the eggplants to prevent their skins from bursting & grill
them with the peppers for 15 minutes, turning severla times. When
the skins are blistered & charred, remove from heat. Wrap in a towel
& place in a paper bag. Set aside.

Score the skin of the tomatoes with a cross. Grill for 5 minutes,
turning occasionally.

When cool, peel the peppers & eggplant & remove the pepper seeds.
Peel the tomatoes. Slice the vegetables. Arrange the vegetables on
a platter with the tomatoes in the centre.

Toss together the dressing ingredients. Drizzle the dressing over the
vegetables. Serve hot or cold as a side dish or as a main course with
bread. Or, combine with other tapas.

NOTE: While these vegetables are best cooked on a grill they can be
cooked under the broiler.

Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style"
Posted to MM-Recipes Digest V3 #237

Date: Sat, 31 Aug 1996 08:50:32 -0500

From: (S.Pickell)